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Old 06-28-2013, 03:31 PM   #1
Akavango
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I recently brewed a clone of Pliny the Elder with 172 IBUs and it was fantastic. Last week I tasted a beer with 260 IBUs and it was even better. So I decide to try a bigger ipa today. I came up to 308 ibus. Can't wait to taste the final result. I'll be using about 250g to dry hop it in 2 weeks, 200 g the first week and 50 the second week.

Patience is tough on me lately...
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Old 06-28-2013, 03:36 PM   #2
Hopper5000
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Mathmatically yes it's possible to get up there but I was under the impression that past about 120 it's not really absorbing anymore. That't a huge amount of hops... sounds fun

 
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Old 06-28-2013, 03:50 PM   #3
Akavango
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I think you are right but can't wait to taste it.
The wort was tasty.
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Old 06-28-2013, 04:50 PM   #4
Akavango
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ApparantlyI'm just an amateur http://beeradvocate.com/beer/profile/13307/56842
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Old 06-28-2013, 06:24 PM   #5
kombat
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That's just a waste of perfectly good hops.

As mentioned, 100-120-ish IBUs is the practical limit where hop utilization flattens out and you don't actually get any more bitterness.

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Old 07-01-2013, 01:29 AM   #6
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+1 to Kombat...just a waste of perfectly good hops. The saturation limit for iso-alpha acids is well under 100 ppm (aka IBU's) and the OP should aim for 1001 IBU's to test the enjoyable grassiness that comes from the remaining drops of wort that make it out of that mass of hops. There won't be much, so treasure them. Hops aren't the only thing wasted by excessive hopping, wort is lost too.
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Old 07-01-2013, 02:27 AM   #7
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Even though the OP was over saturation for alpha acids and bitterness, don't additional hop additions provide flavor, aroma, and mouthfeel? In other words, are there benefits besides IBU from massive hopping? Does a calculated 300+ IBU beer have a perceptible difference from one that's 200, regardless of IBUs measured in a lab?
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Old 07-01-2013, 02:48 AM   #8
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Depends when the hops were added. If they were mostly added at the start most aroma and flavor would boil off.

 
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Old 07-01-2013, 12:01 PM   #9
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Quote:
Originally Posted by jeffjm View Post
Even though the OP was over saturation for alpha acids and bitterness, don't additional hop additions provide flavor, aroma, and mouthfeel? In other words, are there benefits besides IBU from massive hopping? Does a calculated 300+ IBU beer have a perceptible difference from one that's 200, regardless of IBUs measured in a lab?
Yes, there would. I was a bit harsh above. Although the saturation limit for iso-alpha acids would kick in, there are other bittering and flavor components that will alter the perception of bittering in a beer. They are limited and they may be less pleasant than typical bittering compounds, but they exist.
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Old 07-01-2013, 12:03 PM   #10
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Ability of alpha acids to isomerize and reaching a saturation point is always quoted. I wonder though if other compounds contributed by hops increase which allows glycosides produced by yeast (not much by saccharomyces though) to act on the hops giving a complex flavor. Sure there is a saturation point for everything, but while hes wasting hops in an IBU sence, he may not be when concerning other compounds.
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